By Becky Hardin
Updated Feb 25, 2025
Mini Pavlovas are a perfect dessert for the holiday table! I love this bite-sized dessert topped with fresh fruit, whipped cream, and fruity syrup. My Mini Pavlova is the most beautiful single serve dessert for a special occasion. Meringue filled with cream, topped with fresh berries, and finished off with a sweet sauce!
Easy Pavlova Recipe
Mini Pavlova, a stunning marshmallow-like dessert is so flavorful and fits right in with the Christmas dessert table. The bright berries are cheerful, and the meringue feels so decadent. Add in the whipped cream and fruit filling, then top it off with the most amazing sauce!
Make this dessert to celebrate Christmas , New Year’s, Valentine’s Day , or any time you want something extra special. These are beautiful, delicious, and EASY to make!
Tips for Beginners
- Make sure to beat the egg whites just until they reach a stiff peak (clumping around the whisk with one single peak that sticks straight upward). Under-beating the egg whites will result in a runny meringue while over-beating the egg whites will result in cracked pavlovas.
- Measuring egg whites is very important. Use fresh egg whites as store bought egg whites don’t fluff well.
- Don’t take them out of the oven too quickly. Once baking is over, let them stay in the oven for another hour. It also helps in preventing cracks in the shell.
- Eggs should be at room temperature.
Ingredients1x2x3x
For the Pavlovas
- ▢ 4 large egg whites 140 grams
- ▢ 1 cup caster sugar 200 grams (SEE NOTE)
- ▢ 1 teaspoon cornstarch 3 grams
- ▢ 1 teaspoon white wine vinegar 5 grams
- ▢ ¼ teaspoon pure vanilla extract 1 gram
For the Filling
- ▢ 1 cup heavy cream 227 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 tablespoon powdered sugar 7 grams
- ▢ 1 pint fresh strawberries hulled and quartered
- ▢ ½ pint fresh blueberries
- ▢ ½ pint fresh blackberries
- ▢ ½ pint fresh raspberries
For the Sauce
- ▢ 1 cup seedless raspberry or strawberry jam 340 grams
- ▢ 2 tablespoons fresh lemon juice 28 grams
- ▢ 1 teaspoon fruit liqueur 5 grams (optional) such as Crème de cassis or Chambord
Instructions
Bake meringue nests
- Preheat oven to 225°F. Line an un-rimmed (if available) baking sheet with parchment paper. Draw 3½-inch circles on the parchment paper, and turn the paper over so no pencil markings get on the meringue.
- In the bowl of a stand mixer fitted with the the whisk attachment, whisk the egg whites on high speed until they look like clouds. Keep whisking the whites, adding the sugar slowly until the whites are stiff, glossy, and smooth. Tip: Rub a little of the meringue between your finger and thumb – once no sugar granules can be felt, the meringue is ready. 4 large egg whites, 1 cup caster sugar
- In a small bowl, mix together the cornstarch, vinegar, and extract. Once mixed add this mixture to the beaten egg whites and whisk on high speed for 5 seconds (just until it is incorporated in the whites). 1 teaspoon cornstarch, 1 teaspoon white wine vinegar, ¼ teaspoon pure vanilla extract
- Place a tiny dab of meringue under each corner of the parchment to keep it in place. Pile the meringue into the middle of each circle. Gently push the meringue toward the sides to create a rimmed “bowl” of meringue. The sides should be higher than the middle, and the meringue should have a rim to hold the filling. Smooth the middle of each circle with the back of a spoon.
- Place meringues in the oven, and reduce the oven temperature to 200°F. Bake for 60 minutes, or until they are firm to the touch and still white. Check on the meringues after the first 15 minutes. If they are darkening or cracking, reduce the oven temperature by 25°F. Once baked, turn off the oven and leave the meringues inside for another hour. Transfer the meringues to a cooling rack to cool completely.
Prepare whipped cream
- While the meringues cool, pour the cream into a mixing bowl and whisk on medium-high speed for 1 minute. When it begins to thicken, add the powdered sugar and vanilla and continue to whisk just until firm. Do not overbeat (the cream will solidify). Set aside. 1 cup heavy cream, 1 tablespoon powdered sugar, 1 teaspoon pure vanilla extract
Prepare filling
- Combine all fruit in a bowl and mix gently. Set aside. 1 pint fresh strawberries, ½ pint fresh blueberries, ½ pint fresh blackberries, ½ pint fresh raspberries
- Place the jam and lemon juice in a small saucepan. Heat over medium-low heat until the sauce reduces and thickens a bit. If desired, add liqueur and mix. 2 tablespoons fresh lemon juice, 1 cup seedless raspberry or strawberry jam, 1 teaspoon fruit liqueur
Assemble
- Fill each meringue with whipped cream mixture and spread it out to cover the top of each meringue. Be sure to leave a little “bowl” space for the fruit.
- Spoon the fruit into the middle of the whipped cream and drizzle the sauce over the Pavlovas. Garnish with mint leaves & sprinkle with powder sugar.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Becky’s Tips
- If you can’t find castor sugar, granulated sugar also works. Look for the finest sugar you can find.
- You can use almond extract in place of the vanilla, if you prefer.
- You can use lemon curd, berry compote or cranberry sauce as well in place of fruit sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store
Pavlova is best served fresh, or for up to 3 hours after it’s done.
To make ahead : To prepare in advance, bake the meringue shells ahead of time, and store them in airtight container at room temperature for up to 3 days. Prepare the whipped cream and store separately for up to 2 days. When ready, assemble everything and serve.
More dessert recipes you’ll love
Churro Cheesecake
Cinnamon Roll Bread
Apple Crumble
3 Ingredient Pie Crust
Blueberry Crisp
Chocolate Pudding
Condensed Milk Caramel
Rice Pudding
Mini Pavlova Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Ingredients
For the Pavlovas
- 4 large egg whites 140 grams
- 1 cup caster sugar 200 grams (SEE NOTE)
- 1 teaspoon cornstarch 3 grams
- 1 teaspoon white wine vinegar 5 grams
- ¼ teaspoon pure vanilla extract 1 gram
For the Filling
- 1 cup heavy cream 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon powdered sugar 7 grams
- 1 pint fresh strawberries hulled and quartered
- ½ pint fresh blueberries
- ½ pint fresh blackberries
- ½ pint fresh raspberries
For the Sauce
- 1 cup seedless raspberry or strawberry jam 340 grams
- 2 tablespoons fresh lemon juice 28 grams
- 1 teaspoon fruit liqueur 5 grams (optional) such as Crème de cassis or Chambord
Instructions
Bake meringue nests
- Preheat oven to 225°F. Line an un-rimmed (if available) baking sheet with parchment paper. Draw 3½-inch circles on the parchment paper, and turn the paper over so no pencil markings get on the meringue.
- In the bowl of a stand mixer fitted with the the whisk attachment, whisk the egg whites on high speed until they look like clouds. Keep whisking the whites, adding the sugar slowly until the whites are stiff, glossy, and smooth. Tip: Rub a little of the meringue between your finger and thumb – once no sugar granules can be felt, the meringue is ready. 4 large egg whites, 1 cup caster sugar
- In a small bowl, mix together the cornstarch, vinegar, and extract. Once mixed add this mixture to the beaten egg whites and whisk on high speed for 5 seconds (just until it is incorporated in the whites). 1 teaspoon cornstarch, 1 teaspoon white wine vinegar, ¼ teaspoon pure vanilla extract
- Place a tiny dab of meringue under each corner of the parchment to keep it in place. Pile the meringue into the middle of each circle. Gently push the meringue toward the sides to create a rimmed “bowl” of meringue. The sides should be higher than the middle, and the meringue should have a rim to hold the filling. Smooth the middle of each circle with the back of a spoon.
- Place meringues in the oven, and reduce the oven temperature to 200°F. Bake for 60 minutes, or until they are firm to the touch and still white. Check on the meringues after the first 15 minutes. If they are darkening or cracking, reduce the oven temperature by 25°F. Once baked, turn off the oven and leave the meringues inside for another hour. Transfer the meringues to a cooling rack to cool completely.
Prepare whipped cream
- While the meringues cool, pour the cream into a mixing bowl and whisk on medium-high speed for 1 minute. When it begins to thicken, add the powdered sugar and vanilla and continue to whisk just until firm. Do not overbeat (the cream will solidify). Set aside. 1 cup heavy cream, 1 tablespoon powdered sugar, 1 teaspoon pure vanilla extract
Prepare filling
- Combine all fruit in a bowl and mix gently. Set aside. 1 pint fresh strawberries, ½ pint fresh blueberries, ½ pint fresh blackberries, ½ pint fresh raspberries
- Place the jam and lemon juice in a small saucepan. Heat over medium-low heat until the sauce reduces and thickens a bit. If desired, add liqueur and mix. 2 tablespoons fresh lemon juice, 1 cup seedless raspberry or strawberry jam, 1 teaspoon fruit liqueur
Assemble
- Fill each meringue with whipped cream mixture and spread it out to cover the top of each meringue. Be sure to leave a little “bowl” space for the fruit.
- Spoon the fruit into the middle of the whipped cream and drizzle the sauce over the Pavlovas. Garnish with mint leaves & sprinkle with powder sugar.
Notes
- If you can’t find castor sugar, granulated sugar also works. Look for the finest sugar you can find.
- You can use almond extract in place of the vanilla, if you prefer.
- You can use lemon curd, berry compote or cranberry sauce as well in place of fruit sauce.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
